Recipe Index

Ingredients

• 6 garlic cloves, roughly chopped
• 2 thumb-sized pieces fresh root ginger, peeled and roughly chopped
• 2 tbsp Chinese five-spice powder
• 6 tbsp oil
• 3 lb 5 oz-4 lb 7 oz/3lb 5oz–4lb 8oz bone-in lamb shoulder, at room temperature
• 1 onion, sliced into thick rings
• 2 star anise
• 1 cinnamon stick
• 18fl oz chicken stock (or any stock or water)
• salt and freshly ground black pepper
• 4–6 tbsp soft brown sugar
• 1 tbsp soy sauce
• 1 jar mint sauce
• 1 green chilli (any type, spice level as preferred), roughly chopped
• 1 thumb-sized piece fresh root ginger, peeled and roughly chopped
• handful fresh coriander
• 2 spring onions, trimmed and roughly chopped
• 1 tbsp olive oil
• 1 head Little Gem lettuce, leaves separated
• 1 head butterhead lettuce, leaves separated
• bunch fresh coriander, finely chopped
• bunch fresh mint, finely chopped
• spring onion, thinly sliced

Method

1. Blend the roughly chopped garlic, ginger pieces, Chinese five-spice powder, oil and a generous pinch of salt in a blender or food processor until the marinade runs smooth.
2. Score the lamb shoulder lightly all over so the marinade can penetrate, rub the five-spice mixture over every surface, and marinate the lamb in the fridge for a few hours or overnight if you have time, though it can cook straight away.
3. Heat the oven to 325°F or 300°F and a half, and lay the onion rings, star anise, cinnamon stick and chicken stock in a roasting tray as a bed for the lamb.
4. Set the lamb on its onion bed, cover the tray tightly with foil and roast it for 6 hours at that low temperature, or for 4 to 5 hours if you roast it instead at 350°F or 325°F.
5. Strain the resting juices from the tray into a bowl and leave the lamb to rest while you simmer those juices with the soft brown sugar and soy sauce in a small saucepan until the glaze turns thick and glossy enough to brush.
6. Brush the glaze all over the rested lamb, reserving a few spoonfuls, and grill it under a medium-high grill for 3 to 5 minutes until its crust caramelises without burning.
7. Blend the jar of mint sauce with the chopped green chilli, ginger piece, handful of coriander, spring onions and olive oil with a splash of water until smooth, season it with salt and loosen it with another splash of water if it needs it.
8. Pour the reserved glaze over the lamb, pull the meat apart with tongs or spoons at the table and serve it with the Little Gem and butterhead lettuce leaves, the finely chopped coriander and mint, the thinly sliced spring onion and the blended mint sauce, so everyone can build little lettuce parcels.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data